Life Preserver Bagels Recipes

LIFE PRESERVER BAGELS

Steps:

• Grease 2 large bowls with 1 teaspoon of oil each. Set aside.
• Combine the water, yeast and 3 tablespoons of the sugar in the bowl of a stand mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes.
• Turn the mixer to low speed, gradually add 4 cups of the flour and the salt and mix until a sticky dough forms. Turn off the mixer and use a wooden spoon or your hands to mix in the remaining 2 cups flour, 1/2 cup at a time, until a stiff dough forms. (The dough will seem dry with too much flour, but it will be perfect once it's kneaded.)
• Turn out onto a lightly floured surface and divide in half. Cover one portion of dough with a clean towel. Knead the other portion of dough until smooth and no longer sticky, adding just as much flour as needed, about 5 minutes. (The dough should be heavier and stiffer than regular yeast bread dough.) Put the dough in one of the prepared bowls, turning to coat with oil. Cover with plastic.
• Add the red food coloring to the second portion of dough and knead until smooth and no longer sticky, adding just as much flour as needed, about 5 minutes. Put the dough in the other prepared bowl, turning to coat. Cover with plastic. Let the dough rise in a warm, draft-free spot until almost doubled, about 1 hour.
• Grease 2 baking sheets with the remaining 1 tablespoon oil.
• Punch the plain dough down in the bowl and remove to a work surface. Divide into 12 pieces, about 2 ounces (55 grams) each. Cover with a clean towel. Repeat with the red dough.
• Roll each portion of plain dough into a ball, then roll into a 10-inch log. Repeat with the red dough. Twist one plain log and one red log together to look like a striped peppermint stick. Join the ends, placing your fingers through the hole, then roll the ends together. Transfer to the prepared baking sheets and cover with a clean cloth while you shape the rest. Let rest in a warm, draft-free spot until risen but not doubled, 20 to 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F and sprinkle the cornmeal onto 2 baking sheets.
• In a large, heavy pot, bring 12 cups of water and the remaining 1 tablespoon sugar to a boil. In batches of 2, add the bagels to the water and boil, flipping halfway through, until the bagels expand slightly, 1 minute. Transfer the bagels to the prepared baking sheets with a slotted spoon. Bake until golden, 30 to 35 minutes. Let cool on a wire rack.

HOMEMADE BAGELS

Steps:

• Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
• Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
• Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
• Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour.
• Once the dough starts to smooth out, continue kneading until it's very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it's ready. If it tears, knead another 2 minutes and test again.
• Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don't want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.
• Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each.
• Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly.
• Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole.
• Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.
• Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.
• Cook the bagels: About 30 minutes before boiling, preheat the oven to 450˚ F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through.
• Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It's OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they'll still be good - just a little flat.)
• Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.
• Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.

2-INGREDIENT BAGELS

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Stir the flour and yogurt together in the bowl of a heavy-duty stand mixer using a spoon until the dough just becomes crumbly. Use your hands to mix the dough to form a smooth ball; the dough will feel slightly sticky. Attach the bowl to the mixer and beat with the dough hook on medium speed until the dough pulls away from the sides of bowl and forms a smooth ball, about 5 minutes (be sure not to overmix as the dough will become sticky again).
• Divide the dough into 6 balls. Roll each ball into a 3/4-inch-thick rope, then pinch the ends together to form a circle. Place on the prepared baking sheets. If using, brush the top of each bagel with egg wash and sprinkle on the desired topping.
• Bake until the bagels are golden brown on the outside, 18 to 20 minutes. Let cool about 15 minutes before serving.